Eggs are one of nature’s perfect foods, and one of the best ways to prepare a quick and easy, yet hearty, fall dinner is to make a frittata.
The perfect frittata is creamy, custard-like, and full of vegetables and perhaps some meat. It is not dry, sponge-like or bland.
They can also be the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe because you can get creative with the filling.
They transport well, so you can bring slices to tailgate parties or pack them up for work lunches.

Peaches can still be found in abundance at area grocery stores, giving us a few more weeks to enjoy the sunny flavor of this summertime fruit.
While they are popular in sweets, such as pies, cobblers, shortcakes and other treats, peaches are just as delicious in more savory dishes, such as salads. They’re also delicious in chutney and other sides, providing a sweet note to meats such as pork roasts.

Pesto is a classic food that combines fresh basil, Parmesan cheese, pine nuts and oil to bring a taste of the garden to your plate.

It’s a versatile food as well, used as a spread for sandwiches or as a sauce. It can be combined with yogurt or sour cream for a dip or used instead of tomato sauce on a pizza.

Instead of garlic bread, spread pesto onto crusty bread and toast or stir it into bread dough for fragrant dinner rolls. If you don’t want to heat up the house, just mix the pesto with some softened butter and spread on rolls or fresh bread.

Sweet corn is undeniably one of the most delicious vegetables of summer.
There are plenty of ripe ears to be found on grocery shelves and at farmers markets.
In addition to being a tasty treat, sweet corn is a good source of carbohydrates, B vitamins and fiber.
It’s also a versatile vegetable, ideal to eat on its own — grilled, roasted, microwaved or boiled on the cob — or served as an entree or side dish.